Dining and Cooking
Country loaf
In Sourdough

Country loaf


80% hydration country loaf. 90% white flour, 10% wholegrain flour. 80% hydration, 2.5% salt, 30% sourdough.

process:

no autolyse, then 60% of water in for 10 minutes and then adding the rest of water gradually until everything is incorporated. After 10 minutes I put on second speed. After finishing the mix the dough temp was 24c. Then I made 3 coil folds every 30 minutes. bulk ferment was 5h at 25c. Then I divided and put the dough in the fridge for 18h. I baked in a rational oven, 3 minutes 230c combi, then 15 minutes 60c and then bake at 240 for 15 min.

My starter is 1 month old and is fed 1:2:2, and leaving was made 1:3:3 at 16c and was 16 hours old when I used it.

Would love some feedback from you guys..

by bxbsbzbz

14 Comments

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  10. WinterChampionship21

    Great job! Looks perfect in every way